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Buffet pizzas

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The kitchen in my house has officially reopened its doors after months of closure forced by the limited time available. Luckily time is back in my possession and with it the desire to host friends. Let me make a small personal digression. I have a small group of friends, there are 6 of us, with whom we have been hanging out for more than 20 years. Through ups and downs we have known each other all our lives, we have shared the good things and many of the less good ones. Having them around is a source of great joy for me, inviting them to dinner is always a celebration, as long as there is a little wine, two beers and a little food 😉

We met on Friday evening and I prepared these for them Small pizzas which are nothing new, in reality I had already done them other times but the rush never allowed me to photograph them. The recipe is Martina's, if you think about it the whole menu for the evening was Martina's style 🙂 But for the rest you will have to wait a little longer.

Let's focus on this recipe: as Martina says they are also perfect for being frozen, just keep them behind in cooking for a few minutes. I prepared them a few days before, frozen them by placing them on a tray without overlapping them, I covered them with a sheet of baking paper and placed the others on top. On Friday afternoon I took them out of the freezer and let them thaw at room temperature, then baked them just before my friends arrived. Excellent!

Buffet pizzas

  • 500 g of 00 flour
  • 50 g of butter
  • 125 ml of water
  • 125 ml of milk
  • 5 g of dehydrated yeast (otherwise 10 g of fresh brewer's yeast)
  • 20 g of sugar
  • 1 egg
  • 10 g of salt
  • 350 g of finely chopped pulp
  • 10 g of extra virgin olive oil
  • 8 g of sugar
  • 5 g of salt
  • origano q.b.
  • 200 g of mozzarella (I used 125 g)

(For 38/40 pizzas) In a part of the water indicated in the recipe, slightly warmed, activate the dehydrated yeast. Pour the flour, egg and sugar into the mixer and add the milk and water with the yeast. Knead at low speed until the ingredients are well mixed and the dough is smooth and homogeneous. At this point, add the salt and butter and knead well until it comes together. The dough is strung when it is semi-shiny, elastic and when by pulling a small piece of dough between two fingers you can make it thin and transparent without it breaking.

Form a ball with the dough and leave it to rise at 28-30° for about an hour (I put it in the oven with the light on and left it to rise for 2 hours). It must double. Now pour the dough onto the floured pastry board and roll it out to a thickness of half a centimeter. Cut circles of dough with a 6cm pastry cutter and place them on a baking tray covered with baking paper. Cover with a clean tea towel and then with cling film so that they do not dry out and leave to rise until doubled. Half an hour before baking, bring the oven to 200° static.

In the meantime, prepare the seasoning by mixing the pulp with the sugar, salt and oil. When the pizzas have risen, use the back of a teaspoon to make a hollow in the pizzas so as to insert the pulp. Season the pizzas and bake for 7 minutes, then remove from the oven, add the mozzarella and bake again for another 5-7 minutes*. Remove from the oven and place the pizzas on a wire rack to cool.

*if you wish to freeze them you can choose two paths: avoid the second batch and consequently, season them with mozzarella after defrosting and then cook them in the oven for 7/8 minutes, or season them immediately, put them back in the oven, cook them for 2/3 minutes and then freeze them. In this case, once defrosted, simply heat them in the oven for a few minutes.

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